Meat and Poultry Roasting Charts (2024)

FAQs

What is the TIme chart for roasting chicken? ›

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat. Use a leave-in meat thermometer for the perfect roast – try this one.

Most meat and Chicken in particular, has some bacteria on the surface that, if not killed before they multiply to an unsafe level, can cause foodborne illness. The four hour rule is basically, get your meat heated above 140*F in 4 hours or less.

What is the Danger Zone for cold food? ›

The temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible. Keep hot food hot and cold food cold. Always use a thermometer to check internal food temperatures.

40-140-4 Rule for Meat

If you are planning to smoke or grill meat, you should know about the 40-140-4 rule; The idea behind this rule is that meat should increase the temperature from 40°F to 140°F within 4 hours. It will reduce the bacteria growth to a great extent.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook. Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage.

All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. A whole chicken must reach this temperature throughout the bird.

Remember to always weigh your chicken after preparation & before you place it in the oven especially if you have stuffed the bird. This will ensure the optimum cooking time. The above times are calculated by allowing 20 mins per 454g/1lb plus 20 mins extra. Ensure product is thoroughly cooked before serving.

Estimated Times for Roasting Whole Chickens

1 1/2 to 2 pounds—400 F (200 C/Gas 6)—45 minutes to 1 hour. 2 to 2 1/2 pounds—400 F (200 C/Gas 6)—1 to 1 1/4 hours. 2 1/2 to 3 pounds—375 F (190 C/Gas 5)—1 1/4 to ` 3/4 hours.

Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.